Chocolate Caramel Tart
Lori Callan
This is from “Saveur” magazine.
ingredients
For the crust- 1 1/2 cups flour
- 1/4 cup plus 1 tbsp. dutch-process unsweetened
- cocoa powder
- 1/4 tsp kosher salt
- 10 Tbs unsalted butter, cubed and softened
- 1/2 cup plus 2 tbsp. confectioners’ sugar
- 2 egg yolks, preferably at room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups sugar
- 3 tbsp light corn syrup
- 1/4 tsp kosher salt
- 6 tbsp unsalted butter
- 6 tbsp heavy cream
- 1 tbsp crème fraîche
- 1/2 cup heavy cream
- 4 oz bittersweet chocolate, finely chopped
- Gray sea salt for garnish
directions
- 1
Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.
- 2
Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 365°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.
- 3
Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.
Source: Lori Callan
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